50 Yomogi (Artemisia princeps) seeds - eBay Herbs, Plants, Seeds, Bulbs, Gardening, Lawn Care, Home. (end time 09-Jan-10 12:54:18 AEDST)

Item specifics

Condition:	New	Product Type:	Seeds
Plant Type:	Herbs

On offer are 50 Yomogi (Artemisia princeps) seeds.

Synonyms: Japanese Mugwort, Kui hao

Yomogi is a member of the chrysanthemum family, and it grows in all areas of Japan.
It can be seen wherever the sun shines - hills, fields, riverbanks, roadsides, and so on.
Yomogi is a very hardy plant, and its leaves have jagged edges and white fuzz on their undersides.

A Perennial for zones 4-9, also a good container plant.
The Japanese make delicious rice dumplings called yomogi mochi with this herb.
Young leaves are boiled slightly and then pounded into dumplings made with gelatinous rice, adding distinctive and
delightful colour, aroma and flavour. Young leaves and seedlings are used in soups and salads also.

Medicinally: its juice is effective at stopping bleeding, lowering fevers and purging the stomach of impurities.
It can also be boiled and taken to relieve colds and coughs.
The leaves are used for moxa in Japan and to treat eczema, itchy skin and excessive womb bleeding in China.
Besides chlorophyll and dietary fibre, it contains Vitamin A, B1, B2 and C, as well as minerals such as iron, calcium and phosphorus.
Since the leaves contain cineole and other essential oils, they give off a fresh, spring-like fragrance.

Also used to dye cotton and silk.

Yomogi is a vital ingredient of kusamochi (rice cake with mugwort) and hishimochi (lozenge rice cake)
which is served at the Japanese Doll's Festival in March.

Recipe for Kusamochi (Rice Cake with Yomogi)
Serves four (about eight pieces)
Ingredients:
Yomogi leaves 100 g
Baking soda a pinch
Rice powder 200 g
Boiling water 160-180 g
Red bean paste 200 g
Soybean flour to taste
Sugar a pinch

1. Wash the yomogi leaves, and put them with the baking soda in a pot of boiling water. Boil for one or two minutes.
2. Drain the leaves and grind them in a mortar.
3. Mix the boiling water with the rice powder and knead it until it becomes soft.
4. Put the rice dough into a steamer and steam for about fifteen minutes.
5. Knead the steamed rice dough together with yomogi.
6. Form it into balls and fill them with red bean paste.
7. Sprinkle soybean flour on the rice cakes. Enjoy!

Cultivation:
Prefers full or partial sun and well-drained, neutral to alkaline, moist soil. Ht. 1m/3ft.
Valuable as part of a mixed garden, providing a useful habitat.
This species spreads rapidly by means of underground stolons. Easily grown in a well-drained neutral
or slightly alkaline loamy soil, preferring a warm sunny dry position.
Established plants are drought tolerant.
Plants are longer lived, more hardy and more aromatic when they are grown in a poor dry soil.

Propagation:
Seed - surface sow from late winter to early summer in a greenhouse, making sure that the compost does not dry out.
When large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter.
Plant out in late spring or early summer.
Division in spring or autumn. Basal cuttings in late spring.
Harvest the young shoots when about 10 - 15cm long, pot up in a lightly shaded
position in a greenhouse or cold frame and plant them out when well rooted.
Very easy.

On 10-Sep-09 at 23:08:34 AEST, seller added the following information:

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AUSTRALIAN CUSTOMERS: Payments accepted in the form of: Direct Bank Deposit, Money Order, Cheque, PayPal, other (please inquire BEFORE purchasing, Thank you) OVERSEAS CUSTOMERS: Payments accepted in the form of: Direct Bank Deposit and PayPal only please. Please Note: Seeds/plants will only shipped on Mondays to decrease the time spent in transit.